Here’s a Beef Enchiladas recipe with extra cheese on top that’s sure to satisfy your craving for cheesy, flavorful, and comforting Mexican food!
Beef Enchiladas with Extra Cheese
Ingredients:
For the Beef Filling:
- 1 lb ground beef (80% lean for best flavor)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning mix (or homemade seasoning)
- 1/2 cup water
- 1/2 cup tomato sauce (or enchilada sauce)
- Salt and pepper, to taste
For the Enchiladas:
- 8 small flour tortillas (corn tortillas work too, if preferred)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend — use more for extra cheese!)
- 1 can (10 oz) enchilada sauce (red or green, depending on your preference)
- 1/2 cup sour cream (optional for serving)
- Fresh cilantro, chopped (optional for garnish)
- 1/4 cup sliced black olives (optional)
Instructions:
- Prepare the Beef Filling:
- In a large skillet, heat a little oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon until browned and fully cooked (about 5-7 minutes).
- Add the chopped onion and garlic, and cook for another 2-3 minutes until softened.
- Stir in the taco seasoning mix, water, and tomato sauce. Let it simmer for 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Prepare the Enchiladas:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- Spread about 1/4 cup of the enchilada sauce on the bottom of the dish to prevent the enchiladas from sticking.
- One by one, dip each flour tortilla into the enchilada sauce (or you can lightly heat the tortillas if you prefer), then fill them with about 2-3 tablespoons of the beef mixture. Sprinkle a small amount of shredded cheese inside each tortilla before rolling it up tightly.
- Place the rolled enchiladas seam-side down in the baking dish.
- Top with Sauce and Cheese:
- Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top, covering the tortillas completely.
- Add a generous amount of shredded cheese on top (don’t be shy! Use extra for that cheesy, gooey topping).
- If you like, you can also sprinkle sliced black olives on top for extra flavor.
- Bake the Enchiladas:
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve:
- Once done, remove from the oven and let the enchiladas sit for a few minutes before serving.
- Serve with sour cream, chopped cilantro, and any additional toppings you like (jalapeños, avocado, or a squeeze of lime).
Optional Sides:
- Serve with Mexican rice, refried beans, or a fresh salad for a complete meal.
Tips:
- Extra Cheese: If you’re a fan of extra cheese, feel free to sprinkle more cheese over the top before baking or even halfway through the baking process for a super cheesy result.
- Tortillas: You can swap the flour tortillas with corn tortillas for a more traditional flavor, though they may tear more easily if not handled carefully.
- Make Ahead: You can assemble the enchiladas ahead of time, cover them with foil, and store them in the fridge until you’re ready to bake them. Just add an extra 10 minutes to the baking time if baking from cold.
Enjoy these Beef Enchiladas with Extra Cheese for a satisfying and cheesy Mexican meal that’s perfect for any night of the week